🌞 Mediterranean Salmon Salad with Lemon-Oregano Vinaigrette
Ingredients:
🐟 For the Salmon:
- 2 salmon fillets (about 6 oz each, skin-on or off)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Zest of 1 lemon
- Juice of ½ lemon
- Salt and pepper, to taste
🥗 For the Salad:
- 4 cups mixed greens (arugula, spinach, romaine, or spring mix)
- 1 cup cherry or grape tomatoes, halved
- 1 cup cucumber, sliced or diced
- ⅓ cup Kalamata or black olives, pitted
- ½ cup feta cheese, crumbled
- Optional: thinly sliced red onion or avocado
🍋 For the Lemon-Oregano Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Juice of ½ lemon
- ½ teaspoon dried oregano (or 1 tsp fresh)
- ½ teaspoon Dijon mustard (optional, for emulsifying)
- Salt and pepper, to taste
Instructions:
1. Cook the Salmon:
- Pat the salmon dry. Rub with olive oil, lemon zest, lemon juice, oregano, salt, and pepper.
- Heat a nonstick skillet or grill pan over medium-high heat.
- Place salmon fillets skin-side down (if using skin) and cook for 4–5 minutes per side, depending on thickness, until golden and flaky.
- Set aside to cool slightly, then flake into large chunks.
2. Make the Vinaigrette:
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard (if using), salt, and pepper. Taste and adjust seasoning.
3. Assemble the Salad:
- In a large bowl or platter, layer your mixed greens.
- Top with cucumbers, tomatoes, olives, and feta.
- Add the flaked salmon on top.
- Drizzle with the vinaigrette just before serving.
Serving Suggestions:
- Serve with warm pita, toasted baguette, or a side of quinoa or orzo.
- Add a dollop of tzatziki or hummus on the side for extra flair.
🌿 Make It Your Own:
- Substitute salmon with grilled shrimp, chicken, or even crispy chickpeas for a vegetarian version.
- Add capers, sun-dried tomatoes, or artichoke hearts for variation.
